Slow Cooked Thai Beef Curry

Name: Thermomix recipe: Slow Cooked Thai Beef Curry
Prep time: 10 min
Cook time: 4 h
Ingredients: 3 dried Thai chillies; 1 lemongrass stalk, white part only; 30 Grams fresh galangal fresh; 3 cloves garlic; 30 Grams fresh turmeric peeled; 3 shallots, peeled; 30 Grams Extra Virgin Olive Oil (EVOO); 1 Tablespoon shrimp paste; 1 Pinch pink salt flakes; 70 Grams soy sauce; 60 Grams Chicken Stock Powder; 350 Grams water; 1.5 Kilo Beef-chuck diced and trimmed as necessary; 1-2 red onions, peeled and cut into wedges; 500 Grams butternut pumpkin peeled and cubed 10cm pieces; 6 makrut (kaffir) lime leaves leaves; 1 Handful Thai Basil leaves; 1 Handful fresh coriander or cilantro chopped

Serves 4-6 Prep Time 10 minutes Cook Time 4 hours Rated:

Slow cooked beef curry is the best! Add pumpkin for sweetness, and you are off and running to catch the flavour train.

I just love the flavours of Thailand. They were introduced to me when I was in a mini series many moons ago and our shoot wrap party was at a Thai restaurant. I was amazed and awed by the depth and complexity of flavours that came through in every single dish. I have been hooked ever since.

I have been to Thailand many times since and if we ever get over this bad flu thing I hope to take a foodie group there one day in the near future.

In the meantime I content myself with making up things I imagine are Thai-ish. Probably not authentic, but so delicious. This is perfect for us who want to eat well but lose steam about cooking around 3pm. Start this early and dinner is served with no fuss. Enjoy.

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Need

Paste
3 dried Thai chillies
1 lemongrass stalk, white part only
30 Grams fresh galangal fresh
3 cloves garlic
30 Grams fresh turmeric peeled
3 shallots, peeled
30 Grams Extra Virgin Olive Oil (EVOO) BUY
1 Tablespoon shrimp paste
1 Pinch pink salt flakes BUY
70 Grams soy sauce
60 Grams Chicken Stock Powder Recipe
350 Grams water
The Curry
1.5 Kilo Beef-chuck diced and trimmed as necessary
1-2 red onions, peeled and cut into wedges
500 Grams butternut pumpkin peeled and cubed 10cm pieces
6 makrut (kaffir) lime leaves leaves
1 Handful Thai Basil leaves
1 Handful fresh coriander or cilantro chopped

Do

1: To make the paste place the chillies, lemongrass, galangal, garlic, turmeric, shallots and EVOO into the Thermomix bowl. Chop 6 sec/speed 6. Scrape bowl, then cook 6 min/Varoma/speed 1.
2: Add the remaining paste ingredients and combine 6 sec/speed 3.
3: Place the beef, onion, pumpkin and kaffir lime leaves into the slow cooker.
4: Pour the paste over the beef mixture and stir to combine. Cook on high for 4 hours or low for 6 hours.
5: Serve with rice and garnish with Thai basil leaves and fresh coriander.

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Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!